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Digital Subscriptions >  Trade & Professional > Catering > Chef & Restaurant Magazine > September 2019


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Digital subscriptions are available across all devices and include the latest issue and all regular issues released during your subscription. Your chosen terms will automatically renew unless auto-renew is cancelled in your subscription area 24 hours before the end of the current subscription.


Chef & Restaurant Magazine

(1 Customer Reviews)   |     Write Review 12 issues per year What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.

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Issue Cover

Chef & Restaurant Magazine  |  September 2019  


Welcome to our biggest issue ever. Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.

This month our cover story is the much respected Paul Ainsworth, speaking to Andrew Richardson about his journey so far.

We have an amazing insight into the Game Season, discussing how Chefs must defend game shooting if it is to remain part of our food history and hearing from some top voices with their views.

Kaviari have a wide range of caviar available and this month we look at these different types and the various fish that they come from

We interview Liam Dillon of The Boat Inn in Lichfield and hear about his impressive career so far working for renowned chefs such as Marcus Wearing and Tom Sellers before taking the plunge and going it alone.

Not many foods can claim to be wild, natural and sustainable, but Alaska Seafood can proudly state that it is all three. Read more in this fascinating feature.

The Pastry Section this month has a wonderful interview with Head Pastry Chef of The Corinthia London, Loic Carbonnet and we continue the Valrhona Live Long series, this time looking at the environment.

THe Sommelier Diaries looks at both English Sparkling wine from our new contributor Charles Carron Brown and wines from Northern Italy. We profile Tappers Gin and include a job opening working for this amazing gin company.

Our Ingredient this month is Oysters, learn different ways to prepare this food.
What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.


Our magazine apps run on all iPad and iPhone devices running iOS 10.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Fire Tablet (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Full of new ideas Reviewed Donnerstag, 18. Juli 2019
Great articles
Issue Cover

Chef & Restaurant Magazine   |   September 2019   


Welcome to our biggest issue ever. Over 130 pages of interviews, company profiles, features and recipes. Luxurious and inspirational, it is no wonder why people collect these magazines.

This month our cover story is the much respected Paul Ainsworth, speaking to Andrew Richardson about his journey so far.

We have an amazing insight into the Game Season, discussing how Chefs must defend game shooting if it is to remain part of our food history and hearing from some top voices with their views.

Kaviari have a wide range of caviar available and this month we look at these different types and the various fish that they come from

We interview Liam Dillon of The Boat Inn in Lichfield and hear about his impressive career so far working for renowned chefs such as Marcus Wearing and Tom Sellers before taking the plunge and going it alone.

Not many foods can claim to be wild, natural and sustainable, but Alaska Seafood can proudly state that it is all three. Read more in this fascinating feature.

The Pastry Section this month has a wonderful interview with Head Pastry Chef of The Corinthia London, Loic Carbonnet and we continue the Valrhona Live Long series, this time looking at the environment.

THe Sommelier Diaries looks at both English Sparkling wine from our new contributor Charles Carron Brown and wines from Northern Italy. We profile Tappers Gin and include a job opening working for this amazing gin company.

Our Ingredient this month is Oysters, learn different ways to prepare this food.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine print subscription.
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